Japanese Green Tea

Japanese loose leaf green tea is characterised by a fresh, tart flavour, and a bright, grassy-green colour. It plays an important part in Japanese culture, as seen in the famous tea ceremony, with Matcha Tea at its heart. This is an important part of Japan's social fabric, providing a welcome chance for silent contemplation and spiritual refreshment....

A Guide To Japanese Green Tea

Japanese loose leaf green tea is characterised by a fresh, tart flavour and a bright, grassy-green colour.

Tea plays an important part in Japanese culture, as seen in the famous tea ceremony, with Matcha Tea at the heart!

This is an important part of Japan's social fabric, providing a welcome chance for silent contemplation and spiritual refreshment.

There are many different types of Japanese tea that are well known and loved around the world. One of these being Sencha, with its delicately sweet flavour, it is among the most popular green teas in Japan.

Banchais also a well-liked green tea, drunk on a daily basis by many in Japan.

And then there is Gyokuro: an exquisite, high-grade tea of the same origins as Matcha - and just as ideal for a special occasion.

How is Japanese Green Tea Produced?

There are many types of Green tea and the process varies depending on whichever Green tea you choose.

One thing to consider is that Green teas are known as unfermented teas. So, the fermentation process that takes place in most tea production is not present with green tea.

The most customary practice includes:

Withering: Once the tea leaves have been harvested they are laid out and exposed to heat – whether this might be natural sunlight or a temperature controlled room. This dries the leaves reducing any leftover moisture.

Steaming: In Japan, the tea leaves are steamed to stop oxidization and the fermentation process. This step in the production can be detrimental to the look, taste and aroma of the tea if not done properly.

Rolling: Once the heating process is complete the tea leaves are rolled into different shapes. Typically, the tea leaves will be rolled, twisted and then rolled again to give the tea leaves their characteristic needle shape.

Drying: The final process in production - after being rolled into various shapes the tea leaves are dried.

History of Japanese Green Tea

The relationship between Japan and tea is long, dating back to the 9th century when Buddhist monks brought the first tea seeds to the country!

The Zen Buddhist priest, Eisai, believed that all people should drink tea for its health benefits.

Uji is the most established tea producing region in Japan. Even today the most expensive and premium teas are still grown in the Uji region!

Interestingly, all commercial tea produced in Japan today is green tea! However, for a short time in the 19th & 20th centuries, black tea was also produced there.

Health Benefits of Japanese Green Tea

Green tea is rich in antioxidants and the claimed health benefits of the tea are well documented!

Could help you lose weight: Many people claim that the antioxidants in Green tea could help speed up your metabolism and encourage your body to burn fat - making it easier for you to lose weight.

Could keep your teeth healthy: The antioxidant catechin is present in green tea. Catechin is important as it has the potential to keep your teeth healthy as the antioxidant is able to kill bacteria in the mouth – preventing fillings & gum disease.

Could reduce risk of cancer: Studies have shown that some green tea drinkers have a lower risk of developing certain cancers.

Could reduce stress: Not only does green tea contain caffeine, which can elevate mood, it also contains L-Theanine – an amino acid that is known to reduce stress.

HOW TO BREW Japanese Green Tea

Whether you want to use the loose leaves or try a tea bag infusion, the standard process is the same.